black & tan brownies

Ingredients

For the black:

4 oz semisweet chocolate (bittersweet would also work), chopped

1 cup butter, cut into pieces

1 egg

3/4 cup white sugar

1/2 cup brown sugar

1 cup stout (I used Dieu du Ciel's Aphrodisiaque)

1 1/4 cup flour

1/2 tsp salt

2 tsp vanilla

For the tan:

1/2 cup butter (room temperature)

1 cup white sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla

2/3 cup ale (I used Newcastle Brown Ale)

1 1/2 cup flour

1 tsp salt

Preparation

Preheat your over to 350F. Butter and lightly flour a baking pan (I used one that was 9X13).

To start, make the stout brownie batter:

Take the butter and chocolate and melt over a double boiler (a bowl set over a pot of simmering water). Stir until completely melted.

In a bowl, sift together flour, cocoa and salt.

In a separate bowl, combine egg and both sugars. Beat until smooth. Add stout and vanilla; stir until blended. Very, very slowly, drizzle in the melted butter & chocolate, constantly stirring. (If you dump all of the hot mix into the egg mix, you'll end up with scrambled eggs in your brownie and, trust me, it's disgusting.)

Once the butter/chocolate have been added to the sugar/egg mixture, add the dry ingredients. Fold until just mixed together.

Pour this batter into your prepared pan and set it aside.

Now, move on to the blondie batter:

Beat the butter and sugars in a mixer or with beaters until light & fluffy. Add eggs one at a time. Add vanilla and ale. Mix until completely combined.

Sift salt & flour together.

Decrease speed on mixer and add dry ingredients, blending until just combined.

Carefully pour the blondie batter on top of the brownie batter, smoothing until level.

Bake for about 35 minutes, or until a toothpick comes out clean.

I know a typical Black & Tan has the stout on top. If you're that picky, please layer the batters accordingly!